Be a Hit at Your July 4th Party With These 10 Perfectly-Patriotic Treats

July 3, 2013 11:55 am
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Looking for some last minute ideas on what to bring to the July 4 barbecue?

Here are 10 quick (and fairly easy) treats that’ll make you the talk of the party!

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If you’re watching your figure this weekend, then you are in luck. Below we have five healthy ideas for treats, along with five other not-so-healthy, but still delicious, options.

Regardless if you plan on eating the treats or not, they make for a fun, finishing touch on any picnic table … and you’ll be surprised by how easily you can become the newest Martha Stewart!

Fourth of July Blueberry and Strawberry Dessert

praticallyfunctional.net

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What you need: 
8 oz. of low-fat vanilla yogurt
8 oz. Cool Whip topping
4 cups sliced strawberries
3 cups fresh blueberries
1/2 tsp. vanilla

How to make it: Combine yogurt and vanilla. Fold in Cool Whip and stir just enough until blended. Layer Cool Whip mixture in a pint-size mason jar. Start with a layer of blueberries, followed by a layer of the Cool Whip mixture, followed by a layer of sliced strawberries. Keep layering until you reach top of mason jar. Add last layer of Cool Whip topping and finish with a strawberry. Chill for an hour before serving.

4th of July Toast

taseandtellblog.com

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How to make itTake a piece of toast and slather it with light cream cheese. Then add a layer of strawberry or raspberry jam on top. Create the star corner with blueberries, and the stripes with bananas. A delicious, healthy … and patriotic … breakfast!

Patriotic Ice Cubes

the prudentpantryblog

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How to make it: Place one raspberry and a few blueberries into each ice cube compartment. Strawberries could be used as well, although you would probably need to cut them first. Just fill the ice cube compartments with water and freeze. Then serve alone, or in a drink for a festive touch!

Patriotic Watermelon and Feta Flag

wenderly.com

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What you need:
Watermelon
Blueberries
Feta cheese

How to make it: You’ll need a platter, preferably a rectangle but an oval would work too, and a small bowl. Pour the blueberries into the bowl and place at the top left corner for the stars. Next, slice your feta (about 8 oz.) into cubes. Then, cut your watermelon into slices (be sure to trim off the rind) and then into cubes. Now, grab a platter with bowl of blueberries, and place the watermelon and feta into pretty rows starting with the watermelon until you fill the platter! Serve with toothpicks.

All American Chocolate Covered Strawberries

thesisterscafe.com

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How to make: Clean a bunch of strawberries (but make sure they have dried completely so that the chocolate doesn’t seize up on you). Put chunks of white chocolate in a small bowl and melt in the microwave at 30 second intervals, stirring in between until completely melted. Fill a second small bowl halfway with blue sanding sugar. Dip each strawberry into chocolate, leaving about 1/3 of the top part of the strawberry uncovered. Before the chocolate sets, dip the bottom third of the strawberry into the sanding sugar.  Place on waxed paper. You can pop them in the refrigerator if you’re serving them later in the day, but don’t make these more than a day in advance!

Ice Cream Sandwich Snaps

spinklesandgrins.com

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How to make: Top a Butter Snap pretzel with a heaping teaspoon of your favorite vanilla ice cream; top with another Butter Snap; clean edges. Tap each side of the ice cream sandwich in a plate of red and blue nonpareils; keep frozen until ready to serve.

Chocolate Dipped Oreo American Flag

somewhatsimple.com

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What you need
1 package (12 oz.) white chocolate candy melts
1 package (12 oz.) red chocolate candy melts
1 package (12 oz.) blue chocolate candy melts
1 package Oreos
1 star shaped candy mold

How to make: Melt white chocolate in a microwave safe bowl or coffee mug for 30 second intervals stirring in between until fully melted. Dip 24 of the cookies half-way in the chocolate and then place on wax-paper-lined baking sheet. Put in refrigerator to harden. Spoon remaining white chocolate into star-shaped candy mold. Tap mold on counter a few times, so chocolate fills mold evenly. Place in refrigerator to harden. Melt red chocolate in same manner as the white chocolate. Dip the other half of the Oreo in the red chocolate and place back on the wax paper to harden. Melt blue chocolate in same manner of red and white chocolate. Dip the remaining Oreos in the blue chocolate using a fork to make completely. Before the chocolate hardens, place white chocolate stars on the blue Oreos. Place all cookies in refrigerator for 10-15 minutes to fully harden. Remove and then arrange into a flag, using six blue star cookies and 18 red-and-white cookies.

Red, White, and Blue Cookie Cups 

shakentogetherlife.com

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What you need:
1 red velvet cake mix
1/3 cup vegetable oil or 1 stick (1/2 cup) melted butter
2 eggs
4 oz. softened cream cheese
1/2 teaspoon vanilla
1/4 cup granulated sugar 
4 oz. Cool Whip, thawed  
Ripe blueberries
Seasonal sprinkles 
Paper flag

How to make: For the red velvet cookie cups — Mix together cake mix, oil/butter, and eggs and place a 1-inch ball of batter in each cup of a mini cupcake pan.  Bake at 350 for about 11 – 13 minutes (baking times may vary). Allow to cool for one minute or so and then use a tart press or the back of a measuring spoon to press in the center of each cookie, creating the cookie cup.

For the cheesecake filling — Cream together cream cheese, sugar, and vanilla. Fold in Cool Whip until incorporated, place in a piping bag, and fill each cookie cup.

For the topping — Top each filled cookie cup with a ripe blueberry or seasonal sprinkles and garnish with a paper flag.

Now saving the best (and hardest) for last … Red, White, and Blue Layered Cake

sprinklesandgrins.com

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What you need:

Red Cake Layer
1 box Betty Crocker SuperMoist white cake mix
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites

Blue Cake Layer
1 teaspoon Betty Crocker red gel food color
1/2 box Betty Crocker SuperMoist white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
1/2 teaspoon Betty Crocker blue gel food color

For the White Layer
1/2 box Betty Crocker SuperMoist white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 tablespoons vegetable oil
2 egg whites
3 containers Betty Crocker Whipped fluffy white frosting
Red and blue sprinkles

How to make it
To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
2. To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat blue cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch roundbiscuit cutter. Wrap and freeze 4-inch round; save for another use.
3. To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.


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